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pappardelle pasta with carrot greens

Recipe for Pappardelle with Sweet Corn and Carrot Greens

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This simple summer pasta recipe is a no-stress way to get a great meal on the table. You'll be surprised how delicious the tops of carrots can be, when cooked into a simple, seasonal dish. 
Course Main Course
Cuisine American, Italian
Dish Type pasta
Cooking Style Vegetarian
Diet and Health Healthy
Seasonal Fourth of July, Labor Day, summer
Ingredient corn, Pappardelle
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4
Author Amy Reiley

Ingredients

  • 8 oz dried Pappardelle pasta
  • greens from 2-4 carrots (enough to make 2 cups roughly chopped)
  • 3 tbsp olive oil
  • 1 clove garlic finely chopped
  • 5 basil leaves chiffonade
  • 5 mint leaves chiffonade
  • zest of 1 lemon
  • 1 ear sweet corn
  • sea salt
  • 1/2 c pasta water
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp grated Fontina cheese

Instructions

  • Bring 3-4 quarts salted water to a rapid boil.
  • When water is boiling, cook pasta for 10-12 minutes, or according to package instructions. (Before draining pasta, reserve ½ cup of the cooking water.)
  • While the pasta is boiling, wash the carrot greens thoroughly then chop.
  • Heat the olive oil in a large sauté pan over medium-high heat.
  • Add the garlic and sauté until it starts to turn golden brown, about 1 minute.
  • Turn the heat to medium-low and add the basil, mint, lemon zest, carrot greens and corn. Saute until the greens have just wilted, about 2-3 minutes. (Do not overcook.) Remove from heat.
  • When pasta is cooked, drain, remembering to reserve ½ cup of the liquid.
  • Add the cooked pasta to the sauté pan with the cooking water and toss thoroughly.
  • Toss with the cheese before serving.